Coconut Shrimp Recipe
Look no further for the best way to eat seafood with this tropical Coconut Shrimp Recipe. It combines the savory of the shrimp and the sweetness of coconut. The best part? It comes with a mouthwatering dipping sauce.
Servings: 6 Servings
Calories: 351kcal
Equipment
- Set of 3 Breading Pans, Stainless Steel
- 6oz Ceramic Ramekins, Set of 6 - Oven Safe
- Ceramic Flat Dinner Plates Set of 6
Ingredients
- 1 lb. medium size prawns shelled, deveined with tails on
- 1/2 cup flour
- 1 egg beaten
- 2 Tbsp. coconut milk
- 1/2 cup panko crumbs
- 3/4 cup coconut shredded and sweetened
- 1/2 tsp salt
- Canola oil for frying
Dipping Sauce
- 1/2 cup good quality apricot jam
- 1/3 cup sweet chili sauce
- Pinch of salt
Instructions
- If using frozen shrimp, defrost them under cold running water.
- Set three shallow bowls side by side. Place flour in the first. Whisk egg with coconut milk in the second. Mix panko, shredded coconut and salt in the third.
- Heat oil in a wok or a frying pan if a wok is not available.
- As the oil heats, start breading the shrimp. Dip in flour first and shake off excess. Dip in the second egg mixture and then roll in the panko/coconut crumbs.
- Test oil with a small amount of bread and when it is bubbling, the oil is hot, or, if you have a thermometer, until it registers 350F. Fry the shrimp 2-3 min., turning halfway through in small batches, 4-5 at a time. Keep the shrimp warm in the oven while you finish the rest. In a small bowl, combine dip ingredients and set aside.
- Serve coconut shrimp warm with the dipping sauce.
Dipping Sauce
- In a small bowl, combine dip ingredients and set aside while you finish frying the shrimp.
Notes
See the post for additional information and tips.
Nutrition
Serving: 1 | Calories: 351kcal | Carbohydrates: 41g | Protein: 22g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 194mg | Sodium: 1014mg | Fiber: 2g | Sugar: 17g